My first few encounters with chef Mork Ratanakosol took place when his contemporary Thai restaurant was a delicious secret tucked away in a side alley of a suburban shopping centre. With such an innovative and original menu, and flavour-packed food, I had always imagined that Morks was destined for bigger and better things – so I was none too surprised when the establishment relocated to the Kingston Foreshore in springtime last year.
'Imagine a world without herbs and spices! What if there were no such thing as vanilla ice cream, cinnamon buns or the aromatic flavour of juniper in gin? [And no] basil pesto, Worcestershire sauce, mustard, pickles, chilli sauce, seeded breads or tacos topped with zesty salsa!'
South Australian journalist, rural storyteller and writer, Liz Harfull, says she has what is possibly one of the best jobs in the world. Indeed, I feel more than a little envious when I learn that she has spent the last four years travelling around, visiting several of Australia's country and royal shows.
Strolling around the picturesque village of Berrima in New South Wales recently, Peter and discovered a delicious and quirky larder door, tucked away at the bottom of the stairs leading down from the main street. I'd like to introduce you to the store owners, chefs Veronica Stute and Justin Wells, a.k.a. Two Skinny Cooks.
'Dear Liz,' read the invitation, 'At V Spot Café, we are passionate about promoting clean eating and nutrient dense, minimally-processed food that is low in sugar and high on taste. We’d love to showcase a delicious range of breakfast items from our menu. With this in mind, we hope you can join us for an intimate evening of Breakfast (our way) for Dinner.'
'Simple is a word not often honoured in today's busy lives. However, it was this very word that inspired me to start writing a daily recipe blog. Petite Kitchen was created purely to share my passion and vision for wholesome, nourishing food. Every recipe in [my] book encapsulates my experiences of research, trial and testing, resulting in each recipe being created as nature intended it to be — simple!'.
'My philosophy on food is much like my philosophy on life, to look for and make the best of beautiful ingredients: minimum of fuss, maximum of flavour.'
'Falling in love with Rome came very naturally and easy to me. As an artist, photographer and a dreamer at heart, my imagination was captivated and inspired by the timeless grandeur, compelling beauty and irresistible ambience and spirit of this great city.'
A deliciously interesting conversation has evolved between myself and some lovely friends of mine, who are also food writers and dedicated cooks. It started on Twitter a few weeks ago when Celia from Fig Jam and Lime Cordial and Mel from The Cook's Notebook were chit-chatting about Le Creuset enamelled cast iron cookware sets that Mel had spotted on 'sale' at her local newly-opened Costco.
The Feast Goes On - a conversation with the Monday Morning Cooking Club and a recipe for Ricotta Cheesecake
'Here's a nice-sounding recipe. Take six women from mixed backgrounds and heritage, all with a passionate interest in food and cooking, and eating. Mix them all together in a kitchen once a week and give them free rein to cook the dishes they have learned from their Jewish mothers, grandmothers, aunts, uncles, neighbours and family friends. And what do you get? Well, firstly you get the Monday Morning Cooking Club. And then you get a couple of wonderful cookbooks. Oh, and enduring friendships and fun.'
Cooking and writing have been a lifelong passion.
Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers
and chefs; and news on food, cookbooks
- Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.